Authorlisa 2 medium zucchini, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium yellow pepper, chopped
Jalapeno (optional, depends on your taste!)
1/4 cup olive oil
2 garlic cloves, minced
1 box pomi (15 oz) chopped tomato
1 can each (15 oz) pinto, black, and kidney beans, rinsed and drained
1 tbsp each minced fresh cilantro and parsley
2 tbsp chili powder
1 tsp stevia
1 tsp salt
1 tsp ground cumin
1
In a pot: saute zucchini, onions, and peppers in oil until tender
2
Add garlic, cook 1 minute
3
Stir in tomatoes, tomato sauce, beans, jalapenos, and seasonings.
4
Bring to a boil over medium heat
5
Reduce heat; cover and let simmer 30 minutes until heated through, stirring occacionally.
6
Notes: Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat
7
1 serving = 1 cup
8
131 calories
9
4 g fat (trace saturated fat
10
0 g cholesterol (because no animal products!)
11
622 mg sodium (unless you add more - DON'T!)
12
18 g carbohydrate
13
6 g fiber
14
5 g protein
Ingredients
2 medium zucchini, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium yellow pepper, chopped
Jalapeno (optional, depends on your taste!)
1/4 cup olive oil
2 garlic cloves, minced
1 box pomi (15 oz) chopped tomato
1 can each (15 oz) pinto, black, and kidney beans, rinsed and drained
1 tbsp each minced fresh cilantro and parsley
2 tbsp chili powder
1 tsp stevia
1 tsp salt
1 tsp ground cumin
